Earlier in the year, I had the pleasure of travelling to Tasmania and visiting the Petuna Ocean Trout farm outside of Strahan. The fish is favoured by leading chefs such as Tetsuya Wakuda and Peter Kuruvita so it’s no surprise that the fish won Gold medal and overall Champion Fresh Fish medal for excellence in the Aquaculture competition at the prestigious 2012 Sydney Fine Food Show for the second consecutive year.
Petuna Ocean Trout comes from the remote south-west coast of Tasmania, where the cool wilderness waters of the Franklin-Gordon Rivers collide with the salt water of the great Southern Ocean, a unique environment that is hard to replicate and one that contributes to the texture and marbling of the fish.
This recipe makes a great breakfast treat and showcases one of the diverse uses of Petuna Ocean Trout
Smoked trout, scrambled eggs and tarragon with Petuna Ocean Trout caviar
- 4 free range or organic eggs
- ⅔ cup cream
- 20 g butter
- 1 tbsp extra virgin olive oil
- 4 slices Petuna smoked ocean trout
- 2 teaspoons of Petuna Ocean Trout Caviar
- 1 teaspoon tarragon, torn
- lemon juice
- chargrilled sourdough
Prep: 5 mins | Cook: 10 mins | Serves: 2
Whisk the eggs and cream in a mixing bowl and season well with salt & pepper.
Heat the butter and olive oil in a large non-stick frying pan over a medium heat until hot.
Pour in the egg mixture and cook, pushing the cooked egg with a wooden spoon towards the centre of the pan, until all the egg mixture is just starting to firm up.
Place scrambled egg on the grilled toast, add a teaspoon of caviar to each and, serve with a smoked ocean trout, tarragon and season to taste.